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–+ servings
Vegetable Soup

Hearty Vegetable Soup: A Cozy Warm Hug in a Bowl

A delightful vegetable soup that is healthy, customizable, and ready in under 30 minutes, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with any cooking oil
  • 1 large Onion White or yellow onion works well
  • 2 medium Carrots Substitute with parsnips for a different flavor
  • 2 stalks Celery Can omit if not available
  • 3 cloves Garlic Minced; substitute with garlic powder
For the Flavor
  • 1 tablespoon Italian Seasoning Can substitute with fresh herbs
  • 1 teaspoon Kosher Salt Adjust to taste
  • ½ teaspoon Black Pepper Adjust based on heat preference
  • 2 count Bay Leaves Essential for simmering
For the Heartiness
  • 2 medium Yukon Gold Potatoes Can substitute with sweet potatoes
  • 1 cup Fresh Green Beans Replace with frozen green beans
  • 15 ounces Diced Tomatoes Canned with juices; use fresh if in season
  • 6 cups Low-Sodium Vegetable Broth Can replace with chicken broth or water
For the Sweetness and Nutrition
  • 1 cup Frozen Corn Any frozen peas or mixed vegetables work
  • 1 cup Frozen Peas Substitute with other legumes
For the Finishing Touch
  • 1 tablespoon Fresh Lemon Juice Can omit or use vinegar as a substitute
  • ¼ cup Fresh Parsley For garnishing; can swap with basil or cilantro

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once shimmering, add 1 diced onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 4-5 minutes until softened.
  2. Stir in 3 cloves of minced garlic, 1 tablespoon of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Sauté for an additional 30 seconds.
  3. Add 2 diced Yukon Gold potatoes, 1 cup of chopped fresh green beans, 15 ounces of diced tomatoes, 2 bay leaves, and 6 cups of vegetable broth. Bring to a boil, reduce to low, cover, and simmer for 20 minutes.
  4. Stir in 1 cup of frozen corn and 1 cup of frozen peas. Cook for an additional 5-7 minutes until heated through.
  5. Remove from heat and stir in the juice of 1 fresh lemon and ¼ cup of chopped fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 1200IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Store in an airtight container for up to 5 days; freeze for up to 3 months. Reheat on the stove or microwave.

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